Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield

Intramuscular fat in lamb muscle and the impact of selection for improved carcass lean meat yield

Intramuscular fat percentage (IMF%) has been shown to have a positive influence on the eating quality of red meat. Selection of Australian lambs for increased lean tissue and reduced carcass fatness using Australian Sheep Breeding Values has been shown to decrease IMF% of the Muscularis longissimus...

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Bibliographic Details
Main Authors: F. Anderson, L. Pannier, D.W. Pethick, G.E. Gardner
Format: Article
Language:English
Published: Elsevier 2015-01-01
Series:Animal
Subjects:
lamb
intramuscular fat
breeding value
lean meat yield
Online Access:http://www.sciencedirect.com/science/article/pii/S1751731114002900

Internet

http://www.sciencedirect.com/science/article/pii/S1751731114002900

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